When quality ingredients combined with innovative cooking seems enough to create an excellent meal, SILO takes it a step further by perfecting its craft.
Imagine a place that combines two of the most excellent things in gastronomy: top quality beef from the best sources and an innovative Japanese influenced menu. SILO is exactly that, and we can attest that it is as good as that idea sounds. Nestled above its older sister, SIR LOIN, the intimate space greets diners with an elusive bonsai tree upon arrival, before swaying them with modern Japanese interior of fine clean lines made of wood, teak and bamboo. The somber lighting contrasting the darkwood tones creates an intimate ambiance, which somehow giving an aura of a best-kept secret.
At SILO, the steak-focused menu is more than just a meal, it’s an artwork with a unique and intricate presentation for each dish, course, or type of cut. Diners are encouraged to indulge not only with their palates, but also through other senses.
Seeing the difference between one cut and another or when it changes colours as it cooks; listening to the sizzling meat when it is licked by the flame from the crackling charcoal; inhaling fantastic aroma that comes from the finest beef as it is served on the plate, even more when using different methods and condiments – all that, before it even reaches the palate.
SILO houses three different signature selections of meats, namely Reserve, Dry-Aged and Nikutama. Reserve comprises curated premium cuts and is served with the restaurant’s signature homemade artisan butter and sauce, with some curated options including Chateaubriand, a 600+ days grain-fed A5 tenderloin from Kagoshima, along with Japanese A5 striploin and rib-eye.
As the name suggests, Dry Aged consists of a selected few prime cuts that have been treated to the flavour-preserving method between 21 to 30 days. It is served with artisan salt and the best picks are 30-day cheese-aged rib-eye, 21-day wasabi-aged rib-eye and 30-day aged wagyu shortloin.
The third one is our personal favourite, the Nikutama selection, which is marinated with traditional Japanese method and best enjoyed with organic onsen egg. For Nikutama, try the sweet Zabuton which is a 600+ days grain-fed A5 chuck from Omi Hime, as well as classic cuts striploin and rib-eye A5.
Aside from succulent specialties from the grill, diners can build their appetite with other fantastic offerings from the menu. Creations such as the hamachi carpaccio and charcoal karaage from the starters, roasted honey bellpepper salmon, wagyu sando and wagyu truffle gyu don among the mains, and decadent matcha fondant and yuzu cheesecake for dessert. Simply put, SILO offers clever iterations of classic Japanese offerings that we are already familiar with.
An experience at SILO includes comprehensive and interactive explanation that comes before every serving and on-table cooking process. A personalised experience that can help diners to learn and understand more about the dishes before them, such as the different cuts, their origin, or the aging process. This presentation showcases SILO’s testament on bringing something new without forgetting to pay high respect for its outstanding ingredients, and in turn providing an unforgettable dining.
Asia Dreams Volume 47
SILO
Jalan Bumi No. 20
Jakarta 12120, Indonesia
T: (+62) 81210211642
E: info.silojkt@gmail.com
I:@silo_jkt
